This is a rich, satisfying one-pot dish that celebrates one of those perfect marriages: Pork and beans. It is a version of a Spanish recipe called Judias con Chorizo, but I used homemade wild boar chorizoand a ham hock from Bledsoe Pork. You could use regular Mexican chorizo and any old hock; the La Tienda link below will take you to an assortment of excellent Spanish Chorizos.

Be sure to soak your beans overnight, and to use good stock here: I used some stock made from the same wild boar, but you could use beef, vegetable or chicken stock. This recipe also needs something bright at the end, like a splash of vinegar or lemon juice — and don’t forget the last-minute herbs, as they add another bright note to the dish.

Serves 6-8

1 pound chorizo sausage

1 ham hock

1 pound Borlotti or Cranberry beans

1 medium onion, grated through a coarse grater

6-8 minced garlic cloves

2 Bay leaves

1 tablespoon dried oregano

2 tablespoons olive oil

1 tablespoon paprika

6 cups beef, vegetable or chicken stock

Salt and freshly ground black pepper

3-4 tablespoons chopped parsley

1 tablespoon white wine vinegar or lemon juice

Soak the beans overnight. Change the water once.

In a large Dutch oven or other heavy pot with a lid, heat the olive oil over medium-high heat and break the chorizo up into it. Stir well. You want the chorizo to almost dissolve. Add the grated onion and cook for 5-8 minutes, until the onion is translucent.

Preheat the oven to 275 degrees.

Add the bay leaves, garlic, oregano and paprika, stir well and keep cooking. Lower the heat to medium.

Chop the ham hock into 3-4 large pieces and add it to the pot.

Add the beans, mix well and then add the stock. It should cover the beans, but by less than an inch. If you need more liquid, add more stock or water.

Bring the mixture to a boil, cover and put in the oven for 2 hours. After 1 hour, turn the heat down to 225 degrees.

Check at 2 hours to see if the beans are soft. If not, cook some more.

I like to let everything rest at this point, so I cool the beans down and store them overnight before serving. You don’t have to do this. When you want to serve this dish, toss in the chopped parsley and the vinegar or lemon juice, taste for salt and pepper, then serve immediately with a Spanish or Portuguese red wine. Lacking that, go for a Rhone blend or a Southern Italian red.